The chewy treats that children and adults alike love to find in their sweet smoothie or milk tea has taken on a new twist that requires a valid ID.

Elton Keung, the mastermind behind Labobatory and Los Angeles’ only speakeasy-type boba shops, has added the marble-sized tapioca balls known as boba to alcoholic beverages, offering what he boasts is the first alcoholic boba menu in the area.

“I was hanging out at a boba shop and thought it was really boring, so I thought that maybe some alcohol could make it more fun,” said Keung, a 25-year-old South Pasadena entrepreneur, with a laugh.

But rather than adding shots of vodka to the drinks — also known as bubble teas, commonly found at his neighborhood teahouse — he wanted to learn the ways of a true boba mixologist. So the USC grad took a trip to Taiwan to meet the creator of boba, Lin Hsiu Hui of Chun Shui Tang, and then later attended bartending school.

By July 2012, Keung was ready to serve up his creations out of his taste kitchen — or Labobatory — and opened Boba 7 in the back space of Soi. 7, a Thai restaurant off Seventh Street in downtown L.A.

Since then, his beverages — with booze and without — have been so popular, that Keung opened Boba 8 in San Gabriel last month in the back of No. 1 Kazoku, a Japanese restaurant.

“This was a zero-dollar start-up,” said Keung. “I maxed out my credit card to start it.”

Among his first purchases: a huge rice cooker to cook the tapioca and an iPad to use as his “cash” register.

Ben “Boba” Park, 20, who is in the process of legally changing his name to Boba, was Keung’s first employee.

Keung now employs five people who run Boba 7, while he solely runs Boba 8. The San Gabriel branch, which Keung chose to open in what he calls the heart of Bobaland, is open 5 to 11 p.m. Thursday through Saturday. The long hours are probably why Keung yawned often during a recent shift at Boba 7.

When asked, “When do you sleep?” he laughed and replied, “I don’t.”

But it’s paying off.

“In the beginning, we made maybe $70 a day. Now we’re making $700 a night and it’s awesome,” Park said.

“I’m living the Asian-American dream,” Keung added.

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Keung’s partnership with Soi. 7 is a supportive one; Keung has a percentage-based lease that ensures rent is never too expensive if Boba 7 has a dry spell — which doesn’t look like will ever be the case.

On a recent Wednesday afternoon, a steady stream of regulars from nearby businesses and students from the nearby fashion school, Fashion Institute of Design & Merchandising, lined up for a midday treat.

“It’s fun here. There’s a young feel that makes it cool to come here,” said Pamela Mendez of Gardena, who was taking a break in between classes for a sweet treat. “The menu definitely catches your attention. I mean, some of the items here only a certain age of people would be able to get it.”

Mendez was referring to SiraCharmander (think Sriarcha Bloody Mary with boba), which is an homage to the popular Japanese anime game Pokemon that gained American popularity in the 1990s. But the menu is full of other fun, unique drinks like BarackBobama (the description reads, “If you love America and blueberries, this is what you should order”), Green Tea Heineken and Bobagasm, which is Keung’s boba take on a White Russian.

Since opening, Keung has relied on social media to spread the word about his special boba drinks, and it’s worked.

The downtown L.A. boba shop starred in a YouTube music video by viral video makers the Fung Bro called “Boba Life II.”

Keung’s next step: build a boba empire.

“I want to become the next Starbucks,” said the soft-spoken Keung, who doesn’t look old enough to mix the alcoholic boba drinks he serves. “I want to make sure that boba is available in every part of America, near every college campus.”

Keung’s mother, Millie, couldn’t be any prouder.

“It was something I would have never thought of,” she said. “He’s very creative. I love it.”

For Mendez, who is a self-proclaimed boba lover, Boba 7 is a favorite because “There’s a good balance of flavors” and she’d put money on Keung’s success.

“What you order is what you get,” Mendez said. “And what you get is delicious.”